Recipe "quesadillas with pumpkin and spinach":
- 16 tortillas, wheat cakes diameter of 15 cm or 8.12 cm diameter of 20 lozenges
- 400g mozzarella
- 550 g pumpkin
- 150g baby spinach
- 2 cloves garlic
- olive oil
- salt, freshly ground black pepper
Number of servings
The complexity of cooking
Meeting with friends, Lunch, Lunch, Snack, Dinner
Step by step recipe for cooking
Peel the pumpkin and cut into small cubes. Finely chop the garlic. Preheat a frying pan with the olive oil over medium heat. Put the pumpkin and garlic and cook for 10-13 min., Until soft. Add the spinach and cook another 3 minutes. Remove from heat, season with salt and pepper.
Rub the grated mozzarella or Narva into small pieces.
Oil the one side of the cake and placethis side on a preheated over medium heat dry frying pan. On the cake, place about 1/2 cup of pumpkin filling and sprinkle with 2-3 tablespoons of cheese. Cover with the second cake and using a brush oil the upper side.
After 1-2 min., When the bottom tortilla and fry the cheese begins to melt, flip the quesadilla and cook the other side. Ready to pass on to a dish quesadilla. Repeat with the remaining tortillas.
When the cake is ready, cut them into 4 pieces and serve immediately to the table.